Tuesday, October 15, 2013

Chicken Tortilla Soup {Recipe}

Fall is officially "in season" & the weather around here has been overcast & rainy with dropping temperatures. Thank you Jesus! So, what better time to begin making the seasonal chilis & soups!? Exactly, there is no better time!

Chicken Tortilla Soup was on the Yancey House menu most recently. I combined this recipe & a Pampered Chef recipe {from here} to create my own.

Chicken Tortilla Soup

4 cups water

4 cups organic chicken broth

3 - 4 Chicken Breast

1 Tomato (diced)

1 Onion (diced)

1 Zucchini (diced)

16 oz sugar free salsa
4 Garlic cloves, pressed

Cumin to taste

Salt to taste

Pepper to taste

Avocado (optional)

Tortilla Chips (optional)

Cheese (optional)

One - Combine water & chicken broth in large pot. Add chicken & bring to a rolling boil for about 20 minutes. While chicken is boiling, dice the tomato, onion & zucchini.

Two - Once the chicken is fully cooked, remove it from the pot. Add in the diced tomato, diced onion, diced zucchini, pressed garlic and salsa. Season with the salt, pepper & cumin to taste. While the ingredients boil, dice the chicken and add it back into the mixture.

Thank you so much for stopping by - I love reading everyone's comments & thoughts & meeting new friends!! If you ever have any questions, comments or concerns, e-mail me directly at sryancey13@gmail.com Thanks again for stopping by!